Coconut Harissa Mussels
Ingredients
Mussels
1 can (13.5 oz) of coconut milk
Mina Harrisa sauce
1/4 cup fresh parsley, chopped
2 shallots, finely diced
2 cloves of garlic, minced
Oil for cooking (such as olive oil)
Instructions
Place the mussels in a bowl of cold water.
Let the mussels sit in the water for a bit. Remove any mussels that are broken, open, or rise to the top.
Remove the beards and scrub the mussels until they’re clean. Set them aside.
Dice the shallots, chop the parsley, and mince the garlic.
In a large pot, heat up the oil of your choice over medium heat and begin sautéing the shallots.
Once the shallots are translucent, add in the harissa paste and cook for about 2-3 minutes.
Add in the coconut milk, and stir until everything is well blended.
Bring the mixture to a simmer, then add in the mussels.
Gently stir, cover the pot, and cook until all the mussels have opened, about 5-7 minutes.
Discard any mussels that do not open.
Once the mussels are cooked, sprinkle with fresh parsley, stir, and serve immediately
